Grapefruit Crush Recipe

Chill glass

Place a rocks glass or short tumbler in the freezer for 5–10 minutes, or fill with crushed ice while prepping to chill.

If you don't have pre-pressed juice, juice half a large ruby red grapefruit to yield about 2 oz of fresh grapefruit juice. Strain to remove pulp if desired.

Fill a cocktail shaker halfway with ice (or use a mixing glass with ice if you prefer less dilution). Add 2 oz Belle Isle Grapefruit Moonshine, 2 oz fresh grapefruit juice, 0.5 oz simple syrup, 0.25 oz fresh lime juice, and 2 dashes Angostura bitters.

Shake vigorously for 10–15 seconds until the outside of the shaker is frosty and well chilled. This both chills and slightly dilutes the moonshine for balance.

Remove the chilled glass from the freezer or dump the chilling ice. Fill the glass with about 1 cup of crushed ice, mounding slightly if desired.

Double-strain the shaken mixture over the crushed ice to keep out large ice chips and pulp. If you didn’t double-strain, a single fine strain is fine.

Garnish with a grapefruit wheel or twist and, if using, a mint sprig tucked beside the wheel. Optionally express the grapefruit peel over the drink to release oils before dropping it in.

Serve with a short straw or stirrer. Sip and enjoy responsibly.